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Tuesday, September 30, 2008

Snow White and Rose Red Puddings

The P's were our neighbors for over fifteen years. Mrs. P was a tall, large-boned woman who kept a house so clean that the odor of flax soap actually overcame the aroma of ginger and cardamom coming from her kitchen. Memories of childhood are funny things. My keenest memories of Mrs. P are the smell of her home at Christmas time and the fact that she had a son, my age, who was younger than his nephew. Way cool - at least to a five year old! My mother just shook her head, rolled her eyes and smiled - never said a word. My first exposure to the food of Scandinavia came from Mrs. P's kitchen. Her repertoire was limited, but the food that she made was incredibly good. Snow White and Rose Red are the names she gave to the puddings I'm working with today. Snow pudding is an incredible lemon dessert - it's so light and frothy that one bite will leave no doubt as to how it got it's name. Red pudding, more like a tart and fruity jelly, is delicious as well - especially when served with cream. Both are inexpensive, peasant fare that have become easy work with today's blenders and mixers.

Directions for Pudding:1) Sprinkle gelatin over cold water; let sit for 5 minutes to soften. Add boiling water and stir to dissolve. Stir is sugar, juice, zest and salt. Refrigerate until gelatin is softly set. Beat until frothy and thick.
2) Beat egg whites until stiff. stir in gelatin mixture. Beat together until stiff enough to hold its shape. Pour into dessert glasses and chill until set. Serve with custard sauce. Yield: 6 servings.

Directions for Custard: 1) Combine egg yolks, sugar, salt and cooled milk in the top of a double boiler. Cook, stirring, over simmering water until the mixture lightly coats a spoon. Stir in vanilla. Chill. Pour over snow pudding at serving time.

In theory you can - kanten is sold in powdered, flaked, crinkled strands or in a block. The powdered form being the easiest to use in the kitchen because it dissolves in water easily. Set 2 cups of liquid using 2 teaspoons powder, 2 Tablespoons flakes or 1 bar, broken up into pieces. Bring water and agar-agar to a boil, stirring for 2 minutes then add what ever flavoring you would like. Highly acidic ingredients may need extra agar-agar to set, such as lemons, strawberries and things containing vinegar. Ingredients high in enzymes such as pineapple, mangoes or papaya will need to be cooked before agar-agar is added because the enzymes will break down the agar-agar inhibiting the gelling process. If you want to have a softer outcome try playing with using a high liquid ratio.

I think the ratio of kanten/gelatin is one to one, but check to make sure.

This is very helpful Mary!!! Thank you sincerely for answering, I have so much left and wanted to use that before buying the traditional gelly, do you have a preference would you prefer to work with, collagen type or vegetable, powder/sheets?

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